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Friday, October 12, 2012

Chocolate Zucchini Doughnuts

Doughnuts are something my whole family loves but the gluten free doughnuts the stores offer leave something to desire. I did buy myself doughnut pans in both regular and mini doughnuts and the long ones are on my wishlist. The ingredients used in these doughnuts make them perfect breakfast food along with a glass of cultured coconut milk.

Cream the butter and sugar until fluffy. Add in the salt, applesauce,
yogurt, milk, and zucchini and continue to combine. Sift together
the cookie mix, cinnamon, nutmeg, baking soda, baking powder, and cocoa
powder. Slowly add to the butter mixture. Stir in the chocolate chips
by hand.

Spoon the doughnut butter into a large ziplock bag and cut one tip off.
Fill the doughnut pan cavities at least 3/4 full. Bake at 375* for 10-12
minutes. Let cool in the pan for 2-3 minutes before removing to a wire
rack to cool completely.

To serve top with powder sugar or dairy free whipped cream, try this one or use this, with fresh fruit.